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Paleo Vegan Almond Pancakes

Paleo Vegan Almond Pancakes

Egg-free, dairy-free, gluten-free, and grain-free pancakes. The perfect breakfast recipe for those with gluten, egg, or dairy sensitivities!

Course Breakfast
Cuisine Paleo, Vegan
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, pancakes, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Rest Time 20 minutes
Total Time 1 hour
Servings 8 people
Calories 276 kcal
Author Emily Stauch

Ingredients

  • 5 Tbsp. flax seed ground
  • 7.5 Tbsp. cold water
  • 150 g almond flour ~1.5 cups
  • 100 g coconut flour ~1 cup
  • 1.5 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1/2 tsp. sea salt
  • 2 Tbsp. coconut sugar
  • 1/4 cup coconut oil melted
  • 2 Tbsp. apple cider vinegar
  • 1 tsp. vanilla
  • 1.5 cups almond milk
  • olive oil for cooking

Instructions

Flax Seed Eggs

  1. Mix ground flax seed and cold water in a small bowl and set aside to gel.

Pancake Batter

  1. In a large bowl, weigh the almond flour and coconut flour. Add baking soda, cream of tartar, salt, coconut sugar, coconut oil, apple cider vinegar, and vanilla, Stir to combine.

  2. Once coconut oil is incorporated, stir in the almond milk and flax seed eggs. These are mixed in last so the coconut oil doesn't firm up into hard balls.

  3. Let the bowl sit on the counter, untouched for 20 minutes. DO NOT SKIP THIS STEP.

Cook the Pancakes

  1. Warm up a large flat nonstick skillet over medium-low heat. Add 1 tablespoon of olive oil to the pan. 

  2. When the pan is hot, spoon pancake batter onto pan and press into pancake shape. Either do this with a spoon after batter is on the pan or scoop some into your hand, form a patty, then lay the patty on the pan. The batter will be very thick and unlike other pancake batter so will form easily in your hands.

  3. Let pancake cook until brown on one side, about 4-5 minutes, then flip and cook until brown on the other side, about 4 minutes.

  4. These pancakes cook slowly so I usually have two pans cooking at the same time with 4 pancakes in each pan. The recipe makes 16, 4 inch pancakes, so each pan only has to be reloaded once.